Fiesta Lime Grilled Chicken (Printer-friendly)
Grilled chicken marinated in lime, cumin, and chili powder, topped with cheese and a zesty cream sauce for a flavorful Southwestern meal.
# What You'll Need:
→ Chicken and Marinade
01 - 4 boneless, skinless chicken breasts (approximately 6 ounces each)
02 - 2 tablespoons olive oil
03 - Juice and zest of 2 limes
04 - 2 cloves garlic, minced
05 - 1 teaspoon chili powder
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Fiesta Sauce
10 - 1/2 cup sour cream
11 - 1/4 cup mayonnaise
12 - 1/2 cup salsa
13 - 1 tablespoon fresh lime juice
14 - 1 teaspoon honey
15 - 1/2 teaspoon garlic powder
→ Toppings and Garnishes
16 - 1 cup shredded cheddar or Monterey Jack cheese
17 - 1/2 cup fresh pico de gallo or diced tomatoes
18 - Fresh cilantro leaves
19 - Lime wedges
# How To Make It:
01 - Whisk together olive oil, lime juice and zest, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper in a large bowl until fully combined. Place chicken breasts in the mixture, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 2 hours for maximum flavor penetration.
02 - While chicken marinates, combine sour cream, mayonnaise, salsa, lime juice, honey, and garlic powder in a small bowl. Whisk until smooth and creamy. Refrigerate until ready to serve, allowing flavors to meld together.
03 - Preheat grill or grill pan to medium-high heat (approximately 400°F). Remove chicken from marinade, allowing excess to drip off. Grill for 6 to 7 minutes per side, until internal temperature reaches 165°F and chicken develops nice char marks. Avoid flipping too frequently to ensure proper searing.
04 - During the final 2 minutes of grilling, evenly distribute shredded cheese over each chicken breast. Close the grill lid or tent with aluminum foil to allow cheese to melt completely without overcooking the chicken.
05 - Transfer chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute. Plate each chicken breast, drizzle generously with fiesta sauce, and top with pico de gallo or diced tomatoes. Garnish with fresh cilantro leaves and serve with lime wedges on the side.
# Expert Tips:
01 -
- The marinade does double duty tenderizing the chicken while infusing it with bright citrusy flavor that cuts through the richness
- That fiesta sauce is the kind of thing you will want to put on everything from tacos to baked potatoes
02 -
- Do not marinate longer than 2 hours or the lime acid will make the texture weird and mushy
- Letting the chicken rest after grilling is non negotiable for juicy meat
03 -
- Pound the chicken to even thickness before marinating for the most uniform cooking
- Use a thermometer instead of cutting into the chicken to check doneness